Delectable Vegan Korean Kimbap Bites: A Taste of Korea in Every Bite

Allergens

N/A

Ingredients

• 2 cups sushi rice, cooked 1/4 cup pickled radish 1/4 cup cucumber, julienned 1/4 cup carrots, julienned 1/4 cup spinach, blanched 1/4 cup mushrooms, sliced 2 sheets of roasted seaweed 2 tbsp sesame oil 1 tbsp rice vinegar 1 tsp sugar Salt and pepper, to taste

Instructions

1. Prepare the sushi rice according to package instructions.
2. In a bowl, mix together sesame oil, rice vinegar, sugar, salt, and pepper. Set aside.
3. In a large pan, heat a small amount of oil over medium heat. Sauté pickled radish for 1 2 minutes until slightly softened. Add cucumber, carrots, spinach, and mushrooms. Cook for another 3 4 minutes or until the vegetables are tender.
4. Season the cooked vegetables with the prepared seasoning mixture, adjusting to taste.
5. Lay out the seaweed sheets on a clean surface. Spread half of the cooked rice evenly over each sheet, leaving about 1 inch border at the top.
6. Place the seasoned vegetables in a line down the center of the rice covered seaweed, and gently roll the seaweed into a tight cylinder.
7. Slice the rolled seaweed into bite sized pieces using a sharp knife.
8. Serve immediately with a side of soy sauce or your favorite dipping sauce, garnished with sesame seeds and pickled radish.

Chef’s Insight

To get that perfect texture, be sure not to overcook the vegetables. The goal is to maintain their crispness and brightness of flavor.

Notes

You can use pre-cooked sushi rice for convenience.